Ingredients

• 3/4 lb (375 g) spaghetti
• 2 onions, chopped
• 1/4 lb (115 g) smoked prosciutto (speck) or guanciale, finely chopped (see note)
• 3 tablespoons (45 ml) olive oil
• 3 cloves garlic, finely chopped
• 2.1/2 to 1 teaspoon (5 to 5 ml) crushed red pepper flakes
• 2 cups (500 ml) tomato sauce or tomato purée
• 1/2 cup (125 ml) chopped parsley
• 1/2 cup (125 ml) grated Pecorino Romano cheese
• Salt and pepper

Instructions

1. In a large pot of salted boiling water, cook the pasta until al dente.
2. Drain and oil lightly. Set aside 125 ml (1/2 cup) of the cooking water.Meanwhile, in a large skillet, brown the onions and prosciutto in the oil.
3. Add the garlic and pepper flakes and cook for 1 minute. Add the tomato sauce and bring to a boil. Season with salt and pepper.